The Perfect Pot Roast

January 6, 2019

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There are few meals as comforting as a slow-cooked pot roast. And with a healthy portion of vegetables added in, it’s well within the bounds of many of our New Year’s resolutions.

The Perfect Pot Roast

Print Recipe
4.84 from 6 votes

The Perfect Pot Roast

Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: Main Course
Keyword: beef, braise, pot roast
Servings: 6


  • 1 2lb chuck roast
  • 2 tsp all spice ground
  • olive oil
  • 1/2 large yellow onion finely diced
  • 1 stalk celery finely diced
  • 1/2 gala apple peeled, cored, finely diced
  • 2 cloves garlic smashed, peeled
  • 1 tomato diced
  • 1 sprig oregano fresh
  • 1 sprig rosemary fresh
  • 1 bay leaf
  • 1 large sprig thyme fresh
  • 1 quart beef stock unsalted
  • 1 1/2 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 2 tbsp A1 steak sauce
  • 1 tbsp whole grain mustard
  • 1 sun-dried tomato diced
  • 1 small handful parsley chopped
  • 1 1/2 lbs baby new potatoes washed
  • 3 large carrots washed, cut into large pieces
  • 1 large turnip washed, cut into large pieces
  • 1 lb green beans ends trimmed
  • salt
  • pepper


  • Preheat the oven to 300. Season the chuck roast on all sides with salt and pepper. In a 5qt lidded pot or dutch oven on medium heat, sear the roast on all sided in 2 tbsp olive oil.
  • Remove the roast from the pot, add another tbsp of olive oil and sauté the onions, celery, apple and garlic. When translucent, add the tomatoes and allow them to break down. 
  • Wrap the oregano, thyme, rosemary and bay leaf in cheesecloth and add to the pan to sauté with the vegetables. 
  • Build your braising liquid by combining the stock, Worcestershire, ketchup, A1, mustard, and sun dried tomato. 
  • Put the roast back in the pot and top with the parsley, potatoes, carrots, and turnip. Pour the liquid on and bring to a boil. Once it boils, transfer the whole pot, with the lid on, into the preheated oven. Bake for 3 hours. 
  • Remove the lid from the pot and set the green beans in the pot, just on top of everything else. Put the lid back on and bake for an additional 30 minutes.
  • Once done, plate everything up on a large serving platter, leaving the liquid in the pot. Use an immersion blender to blend the liquid into a smooth sauce. Ladle some of the sauce over the roast and vegetables and serve the rest on the side. 

Equipment used:

Cast Iron PotCutting BoardCook’s Knife

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What do you think?

  1. Kristen says:

    5 stars
    Delicious!! We made this for Christmas Eve and it was so juicy and tender, our guests loved it!

  2. barbie says:

    5 stars
    this was incredible!

  3. Heather Drake says:

    5 stars
    I made this tonight. This was the best (and probably healthiest) pot roast my family has ever had. Thanks for the recipe!

  4. Emily says:

    5 stars
    Do you guys have any recommendations on where/how to select your meat? Living in a rural small town there is no good butcher shops around.

  5. Jen says:

    5 stars
    Enjoyed this–and it fit my macros! It was a little sour for me, so next time, I will reduce the Worcestershire. And I used elk and antelope roasts!

  6. Harrison says:

    Do you leave the cheese cloth in the pot the whole time? Or take it out before adding the meat back?

  7. Sarah says:

    Hi! Is there a source for that serving platter? So simple.

  8. Zvezda says:

    How would you recommending adapting this recipe for the crockpot?

    • Chris says:

      I would just do it all the same but transfer the meat and sautéed vegetables to the crockpot and cook it in there for maybe 7-8 hours on medium or low heat.

  9. Kathy says:

    Hi. Would you please ask Chris what pot to use if don’t have a Dutch oven. Thanks.

  10. Debi says:

    4 stars
    So glad to have a new Chris Cooks! One of my very favorite things you do. It appears that the format was changed. It would not open in igtv. So, it was a smaller picture surrounded by pop up adds. Not as
    Pleasant to watch. I like the music. The recipe looks great!

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